Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto

Save this recipe on:

Golden, pan-seared chicken bathed in a velvety Alfredo sauce infused with roasted chestnut and aromatic garlic—this dish is a decadent fusion of Greek-inspired freshness and Italian comfort. Each bite of tender chicken is kissed by herbs and cream, creating a savory depth that pairs beautifully with the earthy sweetness of chestnuts.

On the side, crispy sage-roasted potatoes deliver that irresistible crunch, while the mushroom basil pesto adds a rich, umami kick that ties everything together. It’s a plate that feels luxurious yet approachable, perfect for an intimate dinner or a weekend indulgence when you want something beyond the ordinary.

---

Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto

This isn’t just chicken Alfredo—it’s a whole sensory experience. The roasted chestnuts lend a nutty complexity to the sauce, balancing the creamy richness, while the Greek touch of lemon and oregano lifts the flavors. The sage potatoes are crisp on the outside, pillowy within, and the mushroom basil pesto is a fragrant, earthy companion that takes the dish to the next level.

Whether you’re cooking for yourself, family, or guests, this recipe will have everyone feeling like they’re dining in a cozy European bistro. It’s comfort food dressed in elegance, without sacrificing any of the soul-warming satisfaction you crave.

---

Preparation Phase & Tools to Use

To bring this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto to life, the right tools make all the difference.

• Cast Iron or Heavy Skillet – Ideal for searing the chicken to achieve that golden crust while locking in moisture.
• Medium Saucepan – Perfect for creating the creamy Alfredo sauce without scorching it.
• Baking Sheet – For roasting the sage potatoes to crisp perfection.
• Food Processor or Blender – Essential for creating a smooth, fragrant mushroom basil pesto.
• Sharp Chef’s Knife – For cleanly slicing chicken, potatoes, and herbs with precision.
• Wooden Spoon or Silicone Spatula – To stir the sauce gently, ensuring even heat distribution and avoiding any sticking.

Having these tools at hand ensures smoother preparation, better texture, and that professional finish to your dish.

---

Preparation Tips

1. Prep Before You Cook – Chop, measure, and portion all your ingredients before turning on the stove to make the process stress-free.
2. Room-Temperature Chicken – Let your chicken rest out of the fridge for 15 minutes before cooking for even searing.
3. Dry Before Searing – Pat chicken and potatoes dry with a paper towel before seasoning to help achieve maximum crispiness.
4. Low and Slow for Sauce – Avoid boiling Alfredo sauce—gentle heat keeps it silky and prevents splitting.
5. Reserve Some Pasta Water (if serving with pasta) – It can help adjust sauce thickness without losing creaminess.

---

Ingredients for Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto

For the Chicken Alfredo:

• 2 large chicken breasts, sliced into strips
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• ½ cup roasted chestnuts, finely chopped
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped (for garnish)

For the Sage Potatoes:

• 500g baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp cracked black pepper
• 1 tbsp fresh sage leaves, roughly chopped

For the Mushroom Basil Pesto:

• 1 cup button mushrooms, sautéed until golden
• ½ cup fresh basil leaves
• ¼ cup grated Parmesan
• ¼ cup toasted pine nuts (or walnuts)
• 1 garlic clove
• ¼ cup olive oil
• Salt and pepper, to taste

---

Step 1 – Prepare the Sage Potatoes

Preheat your oven to 200°C (400°F). Toss halved baby potatoes in olive oil, salt, pepper, and chopped sage. Spread them evenly on a baking sheet, cut side down. Roast for 25–30 minutes until golden and crispy, flipping halfway for even browning.

---

Step 2 – Sear the Chicken

Season chicken strips generously with salt and pepper. Heat olive oil in a cast iron or heavy skillet over medium-high heat. Sear chicken for 3–4 minutes on each side until golden brown and cooked through. Transfer to a plate and keep warm.

---

Step 3 – Make the Chestnut Garlic Alfredo Sauce

In the same skillet, reduce heat to medium. Add minced garlic and chopped roasted chestnuts, cooking for 1–2 minutes until fragrant. Pour in the heavy cream, oregano, and lemon juice, stirring gently. Simmer for 3–4 minutes until slightly thickened, then stir in Parmesan until smooth.

---

Step 4 – Prepare the Mushroom Basil Pesto

In a food processor, combine sautéed mushrooms, basil, Parmesan, pine nuts, and garlic. Pulse while slowly drizzling in olive oil until a smooth paste forms. Season with salt and pepper to taste.

---

Step 5 – Assemble the Dish

Return the seared chicken to the Alfredo sauce, coating each strip thoroughly. Plate the chicken alongside the crispy sage potatoes, then add a generous spoonful of mushroom basil pesto on the side or drizzled over the potatoes. Garnish with fresh parsley before serving.

---

Notes

• Roasting the chestnuts before adding them to the sauce deepens their flavor and makes them easier to chop.
• For an extra silky Alfredo sauce, grate your Parmesan fresh rather than using pre-shredded cheese.
• The mushroom basil pesto can be made ahead and stored in the fridge for up to 3 days, making this recipe faster on busy nights.

---

Watch Out for These Mistakes While Cooking

1. Overcooking the Chicken – Dry chicken will ruin the dish’s tenderness; remove it from heat as soon as it reaches 74°C (165°F) internally.
2. Boiling the Alfredo Sauce – High heat can cause the cream to split; keep it at a gentle simmer.
3. Skipping the Potato Flip – Not turning the potatoes halfway means you’ll lose out on that evenly crispy texture.
4. Crowding the Pan – Whether roasting potatoes or searing chicken, overcrowding will trap steam and prevent browning.
5. Neglecting to Season in Layers – Season each component (potatoes, chicken, sauce, pesto) to ensure the flavors are balanced throughout.

---

What to Serve With Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto

8 Recommendations

1. Garlic Butter Green Beans – Lightly sautéed for a fresh, crisp counterpoint to the creamy sauce.
2. Lemon-Dressed Arugula Salad – Adds a peppery, zesty brightness to balance the richness.
3. Grilled Asparagus with Olive Oil Drizzle – Smoky and tender, a perfect Mediterranean side.
4. Warm Crusty Bread – Ideal for mopping up leftover Alfredo sauce and pesto.
5. Steamed Broccoli with Parmesan Crumbs – A simple but satisfying green vegetable pairing.
6. Tomato & Cucumber Greek Salad – Fresh, tangy, and herbaceous for a light contrast.
7. White Wine or Sparkling Water with Lemon – Refreshing sips that cleanse the palate.
8. Roasted Red Peppers in Olive Oil – Adds sweetness and depth to the overall plate.

---

Storage Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Keep potatoes, chicken, and pesto in separate containers to maintain their textures and flavors.
• Freezing: The Alfredo sauce can be frozen separately for up to 1 month, but the potatoes are best enjoyed fresh. Thaw sauce overnight in the fridge and reheat gently over low heat.
• Reheating: Warm the chicken and sauce slowly on the stove over low heat, adding a splash of cream or milk to restore creaminess. Potatoes can be crisped in the oven at 180°C (350°F) for 10 minutes.

---

Estimated Nutrition (per serving, based on 4 servings)

• Calories: ~610 kcal
• Protein: 36g
• Carbohydrates: 42g
• Fat: 32g
• Saturated Fat: 12g
• Cholesterol: 130mg
• Fiber: 5g
• Sugar: 4g
• Sodium: 620mg

---

Frequently Asked Questions

1. Can I use pre-cooked chicken for this recipe?

Yes, but for best flavor, freshly seared chicken is ideal. If using pre-cooked, just warm it gently in the sauce to avoid dryness.

2. Can I swap chestnuts for another nut?

Yes, hazelnuts or cashews can work, but they’ll change the flavor profile. Chestnuts are sweeter and milder, which complements the creamy sauce.

3. How do I make this dish lighter?

Use half-and-half instead of heavy cream, reduce the cheese, and serve with extra greens instead of potatoes.

4. Is the mushroom basil pesto necessary?

Not strictly, but it adds a beautiful earthy note that elevates the whole dish. You could also replace it with a traditional basil pesto.

5. Can I prepare the potatoes ahead of time?

Yes, you can par-boil or roast them halfway in advance, then finish roasting just before serving.

6. What pasta pairs best if I want to serve it with pasta instead of potatoes?

Fettuccine or pappardelle are excellent choices for holding onto the rich sauce.

7. Can I make the Alfredo sauce without dairy?

Yes, use full-fat coconut milk and nutritional yeast for a creamy, dairy-free alternative.

8. How can I make the sauce thicker?

Simmer it longer over low heat or add a slurry of 1 tsp cornstarch mixed with 2 tsp cold water.

---

Conclusion

This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto is a celebration of creamy comfort, crisp textures, and bold Mediterranean-inspired flavors. The roasted chestnuts bring a sweet nuttiness, the Alfredo sauce adds indulgent richness, and the mushroom basil pesto provides an earthy freshness that ties everything together. Whether for a special dinner or an elevated weeknight meal, it’s a recipe that makes every bite feel like a moment worth savoring.

---

Print

Save this recipe on: